Chevre Cheesecake

Chevre Cheesecake

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"A gluten-free, soy-free, cow dairy-free New York cheesecake that has that decadent mouth-feel. I have served it several times without anyone noticing it wasn't the REAL STUFF. At a recent party my husband mentioned that he had not had cheesecake for 20 years because of his allergies so this became my goal and voila! Enjoy!"
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7 h 40 m servings 557 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
  2. Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
  3. Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.
  4. Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.


  • Cook's Notes:
  • I have an allergy to soy, but I bet soy milk and yogurt would work just as well as coconut milk. Coconut milk can be found by soy milk and coconut yogurt can be found by regular yogurt in the dairy aisle in some supermarkets.
  • I don't like to buy expensive gluten-free flour; you can go to a store with a good bulk section and mix your own. I find rice flour mixed with oat flour is a good substitute for all-purpose flour in most recipes. You can prepare a regular graham cracker crust if gluten isn't an issue, and use butter instead of margarine.


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I substituted regular homemade pie crust at the bottom of my springform pan. I substituted 1 cup turbinado sugar, and fresh goat milk yogurt & goat milk for the coconut liquids. Turns out grea...

I used a regular graham crust and regular vanilla yoghurt. I added a tbsp of lemon juice and used the inside of two small vanilla beans (bulk barn style),in place of vanilla extract, and a coupl...

Very easy to make but very expensive. Was excellent. Young grandson didn't even notice it had goat cheese. Had more of a lemon flavor then I expected. Had to use coconut oil in place of butter...

This is BETTER than the real stuff! Wowsers! Simply fab!

This was great. One would never know it wasn't a standard cheesecake. I used light coconut milk and cultured goat milk. I threw some chocolate chips on top. YUM!

This was a delightful recipe! I loved it! I used a nut crust instead of a cookie crust, and followed the rest of the recipe and it was superb! For a family of non-dairy eaters, it was hitting th...

This cheesecake was a hit with my family and friends. Yes even my 9yr old and 5yr old picky eaters couldn't even tell it wasn't a regular cheesecake. I didn't tell anyone it was goat cheese befo...

This cheesecake was very good and my husband loved it. I would probably only make this for very special occasions because the flavor is very similar to regular New York style cheesecake and the ...

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